Chopped Pork Sliders

February 14, 2018

When thinking about chopped or pulled pork, most people picture either a vinegar sauce or a tomato-based sauce—they are two of the most commonly-used sauce styles, after all. But around the country barbecue offers a huge variety of sauce styles, and sometimes they even differ from one part of a state to another. In any case, mustard-based sauces are often overlooked. I think that’s a big mistake, because their distinct flavor is definitely worth including in your barbecue repertoire. This Tangy Mustard BBQ Sauce from Schultz’s is one of my favorites and offers the perfect balance of sweetness and zingy flavor.

I’m always on the lookout for new foods I can serve at gatherings and sporting events, trying various sandwiches and appetizers from all cultures and origins. (Now that I think about it, I wonder if that has anything to do with my pants shrinking?) I first was introduced to this style of slider many years ago when my sister-in-law—who is a much better cook than I—made them for a family gathering. She used steak and while I’m no stranger to beef, this is my twist on her amazing sliders. I used the leftovers from my spicy mustard-crusted pork shoulder, which gets its dark, crisp bark from basting with Schultz’s mustard sauce during cooking. I build these sliders with layers of the pork, melty cheese, tangy pickles, and more of the mustard sauce to create a bold flavor profile that screams South Carolina barbecue.

Make the glaze by melting the butter in a saucepan over low heat; be careful not to let it burn. Once it’s melted, whisk in the brown sugar, Worcestershire sauce, and 1 TBSP of Schultz’s Tangy Mustard Sauce. Warm the glaze over very low heat.

Leaving the sweet rolls connected together, filet them in half horizontality and separate the tops from the bottoms.

Place the bottoms of the rolls in 9”x9” baking dish.

Place a layer of smoked Gouda cheese on the roll bottoms.

On top of the cheese, add a generous layer of warm chopped pork.

Evenly spread remaining Schultz’s Tangy Mustard Sauce over the pork.

Add the sliced pickles, then another layer of cheese, and finish with a final layer of pork and cheese.

Cover with the tops of the rolls.

Brush glaze from Step 1 on top of the rolls until generously coated.

Sprinkle minced onion over the rolls.

Bake for 15 minutes or until the cheese is melted and rolls are warmed through.

Remove the rolls from the oven, cut into individual portions, and serve warm.

Step-by-Step

Step 1: Preheat the oven to 325 degrees.

Step 2: Make the glaze by melting the butter in a saucepan over low heat; be careful not to let it burn. Once it’s melted, whisk in the brown sugar, Worcestershire sauce, and 1 TBSP of Schultz’s Tangy Mustard Sauce. Warm the glaze over very low heat.

Step 3: Leaving the sweet rolls connected together, filet them in half horizontality and separate the tops from the bottoms.

Step 4: Place the bottoms of the rolls in 9”x9” baking dish.

Step 5: Place a layer of smoked Gouda cheese on the roll bottoms. Just remember, you can never use too much cheese!

Step 6: On top of the cheese, add a generous layer of warm chopped pork.

Step 8: Add the sliced pickles, then another layer of cheese, and finish with a final layer of pork and cheese.

Step 9: Cover with the tops of the rolls.

Step 10: Brush glaze from Step 1 on top of the rolls until generously coated.

Step 11: Sprinkle minced onion over the rolls.

Step 12: Bake for 15 minutes or until the cheese is melted and rolls are warmed through.

Step 13: Remove the rolls from the oven, cut into individual portions, and serve warm. I serve them with pickled okra, but you can serve them plain or with your favorite potato chips. (Salt and vinegar chips are a great compliment to these sliders!)

ABOUT THE AUTHOR

Matthew Eads is a former US Marine, self-taught gourmet griller, and cookbook author. Building on a lifelong passion for cooking and the memories of his dad’s less-than-stellar BBQ, Matthew has learned the ways of the grill through reading, practical application, and a lot of trial and error. Learn More | Contact Matthew